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Best Banana Pancakes Recipe

Best Banana Pancakes

iamwinfred
These banana pancakes are thick, fluffy, and loaded with real banana flavor in every bite. Made with ripe mashed bananas folded right into the batter, they're naturally sweet, incredibly tender, and come together in one bowl in under 30 minutes. Perfect for lazy weekend mornings, they're endlessly customizable with mix-ins like chocolate chips or blueberries and pair beautifully with maple syrup, fresh fruit, or a dollop of Greek yogurt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 9 pancakes
Calories 120 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl For dry ingredients
  • Whisk
  • Fork or potato masher For mashing bananas
  • Non-stick skillet or griddle
  • Spatula Wide spatula recommended for flipping
  • Measuring cups and spoons
  • Ladle or large cookie scoop For portioning batter evenly
  • Cooling rack (optional) For keeping finished pancakes warm in oven

Ingredients
  

Wet Ingredients

  • 2 ripe bananas medium-sized; about 1 cup / 230g mashed — the riper and spottier, the better
  • 3/4 cup whole milk 180ml; substitute buttermilk for extra fluffiness
  • 1 large egg room temperature preferred
  • 2 tablespoons unsalted butter 30g, melted and slightly cooled; plus more for the pan
  • 1 teaspoon pure vanilla extract 5ml

Dry Ingredients

  • 1 cup all-purpose flour 125g; spooned and leveled
  • 1 tablespoon granulated sugar 12g
  • 1 teaspoon baking powder 4g
  • 1/2 teaspoon baking soda 2g
  • 1/4 teaspoon salt 1g
  • 1/2 teaspoon ground cinnamon 1g; Ceylon cinnamon recommended for best flavor

Instructions
 

  • Peel both ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash thoroughly until smooth and creamy with very few lumps remaining.
  • Add the whole milk, egg, melted butter, and vanilla extract to the bowl of mashed bananas. Whisk everything together until fully combined and smooth.
  • In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
  • Pour the dry ingredients into the wet ingredients and gently fold together until just combined — a few small lumps are fine. Do not overmix. Let the batter rest for 3 to 5 minutes.
  • Heat a non-stick skillet or griddle over medium heat for about 2 minutes. Add ½ teaspoon of butter and swirl to coat before each batch.
  • Pour about ¼ cup of batter per pancake onto the pan. Cook for 2 to 3 minutes until bubbles form and pop on the surface and the edges look set, then flip and cook for 1 to 2 minutes more until golden brown.
  • Transfer cooked pancakes to a wire rack in a 200°F (93°C) oven to keep warm while cooking the remaining batches. Serve immediately with your favorite toppings.

Notes

  • Use very ripe bananas: Bananas with lots of brown spots are sweeter, softer, and mash much more easily into smooth batter.
  • Don't overmix: Stir just until no visible dry flour remains. Lumpy batter is normal and actually helps produce fluffier pancakes.
  • Let the batter rest: A 3 to 5 minute rest allows the baking powder to activate and the flour to hydrate fully, resulting in a fluffier texture.
  • Buttermilk swap: Replace the whole milk with an equal amount of buttermilk for extra tender, airy pancakes. The acidity reacts with the baking soda for added lift.
  • Keep the heat at medium: Too high burns the outside before the inside sets; too low causes the pancakes to spread flat. Medium heat gives you the golden exterior and fluffy interior you're after.
  • Wipe the pan between batches: Remove any browned butter residue with a paper towel and add a fresh knob of butter before each batch to prevent uneven coloring.
  • Easy mix-ins: Fold in ½ cup of chocolate chips, blueberries, or chopped walnuts just before cooking for delicious variations.
  • Refrigerator storage: Store cooled pancakes in an airtight container with parchment paper between each one for up to 4 days.
  • Freezer storage: Freeze in a single layer first, then transfer to a zip-lock bag. Keeps well for up to 3 months. Reheat in the toaster straight from frozen.
  • Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes), and use plant-based milk and melted coconut oil.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 3.5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.9gCholesterol: 28mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 6gVitamin A: 3IUVitamin C: 4mgCalcium: 6mgIron: 5mg
Keyword banana pancakes, easy pancake recipe, fluffy banana pancakes, homemade pancakes, ripe banana recipes
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